ArticleFoods (Basel, Switzerland)2020
Effect of Pit Mud on Bacterial Community and Aroma Components in Yellow Water and Their Changes during the Fermentation of Chinese Strong-Flavor Liquor.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 60 citations in OpenAlex.
- Revealing the Functional Microbiota of Caproic Acid-Producing and Lactic Acid-Utilizing Bacteria in the Pit Muds for ChineseFoods (Basel, Switzerland) · 2026Article
- Characterization of fermentation parameters, volatile compounds and microbial community structure of fermented grains in the upper and lower layers during strong-flavor Baijiu fermentation.Bioresources and bioprocessing · 2025Article
- Bioturbation analysis of microbial community and organic acid metabolism in the enriched liquid of pit mud by Daqu, HuangShui, and ZaoPei.Food science and biotechnology · 2025Article
- Unraveling the water source and formation process ofFood science and biotechnology · 2025Article
- The effect of autochthonous caproic acid-producing consortia inoculation on the multi-dimensional prokaryotic succession of bottom pitmud used for the Chinese strong-flavor Baijiu fermentation.Current research in microbial sciences · 2025Article
- Microbial succession in different years of pit mud from a distillery in Sichuan forFood science and biotechnology · 2024Article
- Article
- Correlational analysis of physicochemical indexes, microbial communities, and volatile components in light-flavor Daqu from north and south regions of China.World journal of microbiology & biotechnology · 2023Article
- Difference Analysis of the Composition of Iron (Hydr)Oxides and Dissolved Organic Matter in Pit Mud of Different Pit Ages in Luzhou Laojiao and Its Implications for the Ripening Process of Pit Mud.Foods (Basel, Switzerland) · 2023Article
- Bacterial Communities Found in Pit-Wall Mud and Factors Driving Their Evolution.Foods (Basel, Switzerland) · 2023Article
- Comparing the differences of prokaryotic microbial community between pit walls and bottom from Chinese liquor revealed by 16S rRNA gene sequencing.Open life sciences · 2023Article
- Effects ofFoods (Basel, Switzerland) · 2022Article
- The microbial communities inFood science & nutrition · 2022Article
- Bacterial Diversity and Lactic Acid Bacteria with High Alcohol Tolerance in the Fermented Grains of Soy Sauce Aroma Type Baijiu in North China.Foods (Basel, Switzerland) · 2022Article
- Analysis of microbial community structure and volatile compounds in pit mud used for manufacturing Taorong-type Baijiu based on high-throughput sequencing.Scientific reports · 2022Article
- Adaptability of a Caproate-Producing Bacterium Contributes to Its Dominance in an Anaerobic Fermentation System.Applied and environmental microbiology · 2021Article
- Mining the Factors Driving the Evolution of the Pit Mud Microbiome under the Impact of Long-Term Production of Strong-Flavor Baijiu.Applied and environmental microbiology · 2021Article
- Screening of Key Fungal Strains in the Fermentation Process of the Chinese Medicinal Preparation "Lianzhifan Solution" Based on Metabolic Profiling and High-Throughput Sequencing Technology.Frontiers in microbiology · 2021Article
- The Depth-Depended Fungal Diversity and Non-depth-Depended Aroma Profiles of Pit Mud for Strong-Flavor Baijiu.Frontiers in microbiology · 2021Article
- Occurrence, Diversity, and Character ofFrontiers in microbiology · 2021Review
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
Abstract
As the main by-product of Chinese strong-flavor liquor, yellow water plays an important role in the formation of flavor components. Yellow water from different fermentation periods (30th day, 45th day, 60th day) was selected to analyze the aroma components by Headspace solid phase micro-extraction Gas Chromatography-Mass Spectrometry, and the microorganism community was evaluated by high-throughput sequencing technology and bioinformatics analysis of DNA. As the fermentation time was prolonged, the main flavor components significantly increased, and the amount of the common microbial population between yellow water and pit mud increased gradually. Among the common microorganisms,
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.